Cream Cheese Pinwheels with Red Peppers Recipe

If you’re looking for a crowd-pleasing, easy-to-make appetizer that’s bursting with flavor, you’ve hit the jackpot with this Cream Cheese Pinwheels with Red Peppers Recipe. I absolutely love how these pinwheels come together quickly but taste like you spent hours in the kitchen. Perfect for parties, potlucks, or just a simple snack that’ll have everyone asking for seconds.

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Ingredients You’ll Need

The magic of this Cream Cheese Pinwheels with Red Peppers Recipe is in how well these simple ingredients complement each other—the cream cheese adds that luscious creamy base, while the roasted red peppers give it a subtle sweetness and great texture. Here’s what you’ll want to have on hand.

• Cream cheese: Use full-fat for the creamiest texture—don’t skip softening it, or spreading will be tough!
• Garlic powder: Gives that slight savory kick without overpowering the other flavors.
• Onion powder: Adds a gentle depth; you won’t believe what a difference it makes with just half a teaspoon.
• Roasted red peppers: Drain and chop them finely so you don’t get soggy wraps but plenty of sweetness.
• Black olives: These little bursts of umami bring a nice contrast—feel free to substitute with green olives if you prefer.
• Fresh basil: Thinly sliced to avoid overpowering bites and keep the flavor bright and fresh.
• Grated fresh parmesan cheese: A sprinkle adds savory richness and ties all ingredients together wonderfully.
• Spinach tortillas: The spinach gives a subtle veggie boost and a lovely green color to your pinwheels. Regular tortillas work fine, too.

Variations

I love how easy it is to make this Cream Cheese Pinwheels with Red Peppers Recipe your own. Sometimes I switch up the fillings depending on what I have on hand or the season. Don’t be shy about trying your own tweaks!

• Add protein: I once mixed in some finely chopped cooked chicken for a heartier snack that still kept the flavors vibrant.
• Dairy-free version: Use your favorite dairy-free cream cheese and skip the parmesan or find a plant-based alternative.
• Spicy twist: Toss in some finely diced jalapeños or sprinkle a little cayenne for a kick that wakes up your taste buds.
• Herb swap: Try fresh cilantro or parsley instead of basil for a different herbal note—I find basil the best but experimenting is fun!

How to Make Cream Cheese Pinwheels with Red Peppers Recipe

Step 1: Whip up the Cream Cheese Mixture

Start by softening the cream cheese until it’s super spreadable. I usually leave mine out for about 30 minutes before starting. Then, mix in the garlic powder, onion powder, and parmesan cheese until it’s totally smooth and creamy. When I first tried this, I almost didn’t add the onion powder, but trust me—it’s subtle and perfect here.

Step 2: Stir in the Roasted Red Peppers

Drain your roasted red peppers well to avoid sogginess and chop them finely before folding them into the cream cheese mixture. The sweet, smoky flavor from the peppers is my favorite part, and it immediately elevates the spread.

Step 3: Spread and Add Toppings

Lay out each spinach tortilla and spread a generous, even layer of the cream cheese mixture all the way to the edges—don’t be shy! Sprinkle chopped olives and thin slices of fresh basil evenly on top. This layering is what makes the pinwheels pop with flavor.

Step 4: Roll and Chill

Carefully roll each tortilla up tightly, then wrap it in plastic wrap as snug as you can. Refrigerate for at least 2 hours, though 3-4 hours or overnight works even better to let the flavors meld and make slicing easier. This is your time to chill (literally and figuratively) before serving!

Step 5: Slice and Serve

When your pinwheels are chilled and firm, unwrap and slice each roll into ½-inch pieces using a sharp knife. I recommend wiping the knife clean between cuts to keep those edges neat. Arrange them on a platter and watch your friends’ jaws drop.

How to Serve Cream Cheese Pinwheels with Red Peppers Recipe

Garnishes

I love adding a little fresh basil leaf or a dusting of extra parmesan right before serving—it looks so pretty and fresh. Sometimes I even toss a few microgreens on top for a delicate touch. It’s those little details that impress.

Side Dishes

These pinwheels pair beautifully with a crisp green salad or a bowl of marinated olives. On occasion, I serve them alongside a light tomato soup for a comforting combo that’s both elegant and easy.

Creative Ways to Present

For a party, I arrange them in a colorful spiral on a large platter and add wedges of lemon around for brightness. Another fun idea is to skewer a pinwheel stack for grab-and-go finger food that looks super stylish on a buffet table.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and let’s be honest, that does happen), I wrap them tightly in plastic or store them in an airtight container in the fridge. They stay fresh and creamy for up to 3 days, perfect for snacking or last-minute guests.

Freezing

I usually don’t freeze these since the texture of the cream cheese can change slightly, but if you want to, freeze the rolled tortillas (un-sliced) wrapped well in plastic and foil. Thaw overnight in the fridge before slicing and serving.

Reheating

Honestly, this recipe is best served cold or at room temperature. If you want to warm them slightly, take them out 10-15 minutes before serving—not too long or the cream cheese will soften too much and lose its shape.

FAQs

Final Thoughts

This Cream Cheese Pinwheels with Red Peppers Recipe has become my go-to for any gathering because it’s quick to prep, can be made ahead, and everyone loves the fresh, savory flavors. I hope you enjoy making them as much as I do—they always bring a smile and spark conversation. Next time you want a fuss-free but impressive appetizer, try this recipe and prepare to be the hostess (or host!) with the mostest.

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